The news and herald. (Winnsboro, S.C.) 1877-1900, 1887-05-28

! SEQ anything at All. ana ntade q remark
to that effect.
"Oh, that's because you haven't got
the focus. Now, try s&gain."
I tried again and saw assort Of net
work Of red fibre.
''I'll bet sixpence you can't tell me
what that isl" he exclaimed triumph.
antly. y sssss 81
owned the soft impeachment.
"That's the maxillary gland Of q
''Dear mel' I said.
"Yes. Isn't it lovelyp Here's an
other. Now, Just look at that.'s'
queer, granular looking object. ou
don't know what that isp'' e.e'sSs'N
"Give 1t up" said. ps,,,.G.,,.,s 49,,
"That's a section Of the epidermis
Of the great toe. al
"Great toel'' 1 exclaimed in disgust.
What Oh earth have analysts got to
do with great toes?"
eSNOh, nothing In particular" he said
alrfly. But we like to have as much
variety as possible. I should like to
have a section of everything, If could
get it.. Here's another pretty slide;
and this one Is a bit Of a frogs leg.1 'sil
''Very instructive, r. daresay," 1 re-
marked, ''but [ hope you haven't made
me spend twenty pounds merely to
improve your acquaintance with frogs
legs and diseased potatoes. Mr.. Scrutin
surely doesn't analyze such things as
these?" z k - ssss78
IL can't say we do much in frogs,
legs" he said, "but there are lots of
thing adulterated with potato. Flour
and arrowro0t and butter and cocoa
and--and-a heap Of things. And the
potatoes just as likely to be deceased as
not. 1t may be, anyhow, and there
you are. If you don't know what dis
eased potato looks like, you're DONE"
"a pleasant outlook" L replied ''if
half a dozen Of the commonest articles
Of food are habitually adulteIated.
"Bless you, that's nothing" he re-
piled. III that was ALL. there wouldn't
be much harm done. There are jolly
sight worse adulterations than that. In
fact, pretty nearly everythlng's adul-
terated, and some Of 'erh with rank
poisons. {" ,ts,.ss,st A8 y
Rank poisonsl That's manslaugh.
terl'
ooh, no, it isn't" he calmly re-
joined. ''Of course they don't put In.
enough to kill you right off. And If
you find something disagreeing with
you you can't swear what il is. It may
be the nux vomica in the beer; but it's
just as likely to be entozoa in the
water, or copper in the last bottle of
pickles. However, you're all right now.
With an analyst in the family, at any
rate you shan't be poisoned without
knowing 1t. I'll let you know what
you are eating and drinking. This
fellow''-and he patted the microscope
affectionately--,''will tell you all about
that.'
And 1T did. From that day forth I
have never enjoyed meal, and I never
expect to do 80 again, 1 have always
been particular to deal at respectable
establishments, and to pay fair price,
In the hope of insuring a good article.
| have, Or had, a very tolerable appe-
tite, and till that dreadful microscope
came into the house used to get
good deal Of enjoyment out 5of life.
But now all Is changed. My analyst
began by undermining my faith IN our
baker. Now, If there was one Of our
tradesmen in whom, more than an
other, L had confidence, it was the
baker, who supplied what seemed to
me q good, solid, satisfying article,
with no nonsense about 1t. But one
day, shortly after the conversation l
have recorded, my analyst remarked
at breakfast time: I'VE had turn at
bread yesterday at the laboratory-ex-
amined five samples; and found three
Of 'en adulterated. And do you know''
hold up piece Of our own bread and
smelling it critically--''I rather fancy
this Of ours Is rather dicky."
''Nonsenser' cried. 'It's very
good bread-capital breadI''
"You may think so," he continued,
calmly; "but you are not an analyst.
[ shall take a sample of this to the
laboratory, and you shall have my re-
port upon it," r-
"Take it, by all means. But if you
find anything wrong about that bread.
I'll eat my hatl" #H.@
s'Better not make rash promises. I'll
take good big sample, and you shall
have my report on 1t Tonight"
On his return home in the evening"
he began: ''I've been having a go-in at
your bread. It's not pure, Of course;
but there isn't very much the matter
with It,: There's little potato, and q
little rice and little alum; and with
those additions, it takes up q good
deal more water than it ought, so you
don't get your proper weight"
"AhemW said, 'if that's the case,
We'll change our baker. Pm not going
to pay for a mixture Of potatoes and
water, and call 1T bread. But as for
alum, that's all nonsense. If they put
that in, we should taste it. -
"Oh, no; you wouldn't. When alum
Is put in bread 1T decomposes and
forms sulphate Of potash, an aperient
| salt, It disaQrees with Won of course